Reviewed: Dec. 11, 2008

Adjusted the ingredients a bit. We made 12 for 3 people and it was a meal! Used the leftover garlic chili sauce on some of the extra vermicelli. Yummy.

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drhaller

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Reviewed: Dec. 5, 2008

WOW! I have always loved these but been afriad to try them, I always thought they looked hard! Very easy! I didn't find Garlic Chili Sauce, so I used Sweet Thai Chili Sauce. I didn't have any of the mint or Thai Basil. I used 4 pieces of shrimp (2 on bottom, 2 on top)cut in half lenght wise, cilantro, matchstick carrots, a cole slaw cabbage mix, and bean thread noddles. YUMMMMMMY!! I LOVE the fish sauce, I made it up before starting anything else and put it in the fridge, its GREAT! I am SO glad I tried these and very GLAD I have enough to make more this week!! Easy recipe to follow!! Also....I have made egg rolls in the past and personally feel RICE PAPER is MUCH easier to work with than Egg Roll Wrappers, they are very stretchy, and the best tip is take them out of the water, a bit before they are soft, they get softer while you are working! I am ready for my DH to get home, I tested 1/2 of one and am ready for more..lol.

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yummy1980

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Reviewed: Nov. 16, 2008

This would have been much better had I cut out at least half of the cilantro, if not all. The cilantro was too overpowering in this dish. I found a satay peanut sauce recipe that was excellent with these. I would make again, minus the cilantro.

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Rice

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I loved these spring rolls. They were so fresh and flavorful! The only reason they didnt get the 5 stars was because they were time consuming. It was my first attempt to work with some of the ingredients so that might have slowed me down. I will certainly try this recipe again.

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Nov. 3, 2008

These were really good. I used shredded carrots as well, and substituted a poached, boneless/skinless chicken breast, sliced and tossed with a little fish sauce.

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KIERSA

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 19, 2008

Eat as soon as you make them because rice paper will get hard if not moist enough. With good quality ingredients, these taste very good.

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JSkylar

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 10, 2008

Didn't really care for this, for all the effort of prep and finding the ingredients, the final product wasn't all that fantastic taste wise. I liked the texture and aroma of the herbs, but was really lacking in flavor. I made the shrimp ones with the addition of crisp blanched asparagus, shredded carrots and sprouts. And I made another lot with marinated thin pork slices which helped with the flavor aspect. My favorite part was the 1st sauce, without the sauce the rolls would have been barely edible. The final product did look really cool though, I wouldn't make this again unless it was for a fancy party or something. It was a good light meal, very fitting for a hot afternoon.

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Ivy

Cooking Level: Intermediate

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Oct. 7, 2008

This tastes better than the ones from Vietnamese restaurants!! Thank you for sharing!!

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Pei Pei

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Reviewed: Sep. 23, 2008

Exellent; easy to make. This is a keeper!

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Carmen Nunez

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

Great recipe to build from. I usually make long, thin egg rolls and put them in with the other ingredients. The egg roll adds a crunchy texture that puts it over the top. Another dipping sauce that I use is chili with fish sauce. With a mortar and pestal, crush 2-3 cloves of garlic with a tablespoon of sugar and a tablespoon of chopped cilantro. Once combined in a paste like consistency, add 2-3 tablespoons of fish sauce (good kind). Add juice of 2 limes and 1/2 teaspoon of chili paste. You can play around with the amounts of each ingredient to your liking. I use green lettuce or red lettuce. No need to chop the herbs, just remove the leaf from the stem. Also for that added flavor, add thinly sliced banana blossoms in the spring roll. Yum!! Thanks for the post.

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Linda W.

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 18, 2008

Just like the real thing that I usually buy. Both sauces are good with them. A little tricky to roll..maybe it's just me. But well worth the time.

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PATTIMOM2

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Sep. 13, 2008

I am vietnamese and had this numberous times. I simplify and yet keep it authentic with a few twists to this version. As another reviewer noted, must add boiled pork cut thin. for greens I used a prebagged/prewashed mixed green salad bag from the grocery store. cilantro is a must, as well as a cucumber and celery spear. celery may be about a 5th or so of a standard piece of celery.As well as a strand or two of green onion running the length of the roll. As far as the hoisin, we always added lime and fresh chili to the hoisin and then topped with toasted crushed peanuts. WE NEVER served it with fish sauce. Might be a my family thing, but even when I order these from the local restaurants they only serve it with Hoisin the way I mentioned. Great basic recipe. Great light lunch/dinner not just an appetizer.

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ORCHID145

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Reviewed: Aug. 16, 2008

TIPS: You don't need warm water in a bowl, make it easy for yourself. Hold the wrapper under the faucet for one second; Lay on a wet towel and assemble (the wrapper will soften up immediately) Be careful to buy the wrappers made of rice, don't buy the wrappers that look like white like flour or are made with flour - these are the wrong ones and are for making fried eggrolls. 99 Ranch Market has them in the Vietnamese section of their stores. You can add whatever ingredients you want, but using basil, mint, or cilantro are key to the unique taste of these rolls. Don't overstuff the roll, these are delicate, and much easier to roll when not over-filled especially if you want to use a dipping sauce. You don't want these looking like burritos! After wrapping, slice them in half on a diagonal slice (much prettier). Dipping sauce: I bought thick teriyaki sauce, added a "little" crunchy peanut butter, and thinly sliced green onions. Rolling the wrappers: Easy to do but takes practice, and you'll be an expert after a few tries. Take these to a party, and everyone will go ga-ga over them and think you're a genius.

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happywifey

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Reviewed: Aug. 16, 2008

This is a solid Spring roll recipe....I added mushrooms and use a soy sauce/spicy ginger sauce dip that is excellent. But these are delicious.

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nwall24

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Reviewed: Aug. 15, 2008

An explosion of flavour! My suggestions: Soak the rice 'Angel Hair' noodles in hot water until soft and white, if you boil them, they turn out soggy. Rinse the noodles in cold water, drain and they are done. Don't chop the herbs up, use whole leaves. Too easy to use too much if it's all chopped up. People have teeth! They can chew! The wrappers need to be simply dipped into warm water, one at a time, and taken out. Place on a clean, plastic cutting board. They will still be hard. Do not fret! By the time you have put the ingredients on, they will have softened up! Think of the centre of the rice paper wrapper as the 'top' of the finished roll. Place six shrimp halves (or sliced chicken, pork or tofu pieces) pink side down in a horizontal line. Around this place 6-10 cilantro leaves flat on the wrapper so they show through. On top of the shrimp/meat/tofu place the mint leaves and the basil leaves. Then an oblong nest of noodles. Then some shredded carrot and mung bean sprouts. (Forget the lettuce.) Finally some paper-thin slices of unpeeled English (hothouse) cucumber. You will have a manageable shape that is easier to roll. Roll up as you would do a burrito. Beautiful! I use a dipping sauce that is 2 parts smooth peanut butter, 1 part Hoisin sauce, whizzed with 4-6 cloves fresh garlic, a splodge of chili-garlic sauce, a lot of fresh lime juice and a bit of cold water to thin out. Note! These ''Rouleaux de Printemps'' are NEVER deep-fat fried!

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MsBelle

Cooking Level: Professional

Home Town: Palm Desert, California, USA

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Reviewed: Aug. 3, 2008

These were fantastic! I bought 1lb of the 40-50 count cooked shrimp(on sale) and just put 2 or 3 in each roll instead of cutting up. I also added thin, stick-sliced cucumbers and shredded carrots. I used fresh basil and cilantro from my garden and no mint. Served them with the garlic fish sauce recipe and also the hoison/peanut butter sauce listed in one of the reviews. My pool party guests raved about them. They are a tasty light and healthy appetizer. They do take a little time to make but well worth the effort. I made mine the morning of the party and covered them with wax paper in the refrigerator until ready to serve.

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Laura

Home Town: Montpelier, Ohio, USA

Living In: Belleville, Illinois, USA

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Reviewed: Jul. 31, 2008

yummy and easy. i sub tofu for the shrimp and even my 3 year old loves these.

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katalicious

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Reviewed: Jul. 23, 2008

Yum! I love these at the restaurants and was very happy with how they turned out! We used firm tofu slices instead of shrimp, and next time I'd cut back the portion of mint a bit. But, the FRESH herbs were delightful and I love the texture of the rice vermicelli (rice sticks in our grocery story) and the wraps. Yum. Thanks!

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dabergmans

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Reviewed: Jul. 21, 2008

Delicious and refreshing. It was very easy to make.

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Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam

Living In: Lenexa, Kansas, USA

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Reviewed: Jul. 14, 2008

I have always loved these, but have had to go to a restaurant to get them. Thanks so much for showing me I can make them myself, and I think mine were just as yummy as at my favorite Vietnamese Restaurant. It did take some practice rolling them. I suggest wrap them tight; you would think they tear easily but they don't. I wrapped them at the ends first so that all the good ingredients wouldn't slide out. Also, I did not have the basil required in the recipe so I used regular fresh basil and it worked out well. The fish sauce was yummy but I will omit it next time b/c it kind of makes the rolls soggy.

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rachael

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Vietnamese Fresh Spring Rolls

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